5 Quick Ways To Make Gujiyas Crispier

Holi is simply across the nook, and you understand what meaning! It’s time to devour some scrumptious home made gujiyas. These golden, crescent-shaped delights are a staple in Indian family through the pageant of colors, bringing a candy crunch to the celebrations. But let’s be trustworthy, nothing beats the superbly crispy, flaky gujiya you get from a halwai. If you could have ever puzzled learn how to obtain that next-level crunch at dwelling, you are in luck! Here are 5 methods to make gujiyas crispier.

Also Read:5 Smart Ways To Make Healthier Gujiya

Here Are 5 Quick Ways To Make Gujiyas Crispier

Making gujiyas additional crispy isn’t that troublesome. Follow these easy tricks to make your gujiyas similar to a halwai.

1. Use Sooji Or Rice Flour

For an additional crispy outer shell, do not simply depend on all-purpose flour (maida). Adding a small quantity of sooji or rice flour can do wonders. Sooji provides a fragile, grainy crunch, whereas rice flour makes the shell lighter and crisper. For a superb ratio, take 3 elements of all-purpose flour to at least one a part of sooji or rice flour. This easy change will give your gujiya an ideal and crispy texture.

2. Use The Right Amount Of Ghee

Ghee is the magic ingredient that makes your gujiya will probably be crispy or laborious. However, the trick is within the proportion. If you are utilizing an excessive amount of ghee, then it will make the gujiyas crumbly. If much less, then the gujiyas will probably be robust. Ideally, use 2 tablespoons of ghee per cup of flour. Rub the ghee into the flour along with your fingers till it kinds a breadcrumb-like texture. This will guarantee your gujiyas are crispy for days.

3. Get The Right Thickness

The thickness of your gujiya shell additionally performs a significant position in crispiness. If the dough is simply too thick, the gujiya will probably be doughy as an alternative of crunchy. If it is too skinny, it might break whereas frying. Make positive you retain the thickness of gujiya shell round 2-3 mm. This would guarantee it’s crisp up superbly however is additionally sturdy sufficient to carry the filling. Also, be sure to do not roll the dough too many instances as it’d turn out to be chewy later.

4. Double Fry for Extra Crunch

Want a positive shot solution to get next-level crispiness? Try the double-fry methodology! First, fry the gujiya on low warmth till frivolously golden, then take them out and allow them to sit for 5-10 minutes. Next, refry them on medium warmth till they flip deep golden brown. This will take away extra moisture from the dough, making the shell additional crispy and giving it that halwai-style crunch.

5. Choose The Right Temperature

The temperature of the oil makes all of the distinction between a crispy and a soggy gujiya. Never fry on excessive warmth, because the outer layer will brown too shortly whereas the within stays undercooked. Instead, begin frying on low warmth after which progressively improve to medium warmth. This gradual frying course of ensures a crunchy, evenly cooked shell that does not take in a lot oil.

Also Read: How To Make Perfect Rice Papad At Home For Holi

If you need easy methods to make gujiyas wholesome, click on right here.